Western-style Bacon Process Optimization And Smoked Flavor Analysis

Bacon is a western meat product obtained from the pig belly,with or without skin,adding ingredients(sodium chloride,sugar,sodium glutamate,nitrite and erythorbic etc.)submitted to the appropriate smoking process.This experiment mainly studied the bacon flavor of smoking,optimized the tumbling process of bacon,and provided the theoretical basis for the modernization of bacon's traditional process.The results of the concrete research were as follows:The bacon which added Lexiang smoked fluid is the closest to the wood smoked bacon on the overall flavor and the principal flavor compounds.The bacon which qualitatively identified volatile flavor substance content and variety is more close to the wood smoked bacon.The bacon could achieve the flavor of traditional wood smoked bacon,showed that Lexiang smoke fluid was designed for bacon's modern industrial production.Tumbling method had a greater impact to Bacon's tumbling process,intermittent tumbling in a variety of indicators was better than continuous tumbling.On the basis of the single factor test of effective tumbling time,the response value was determined by the factors of cooking loss,hardness and brightness,respectively.The response surface optimized effective tumbling time,tumbling speed and standing time.The kneading conditions were as follows:the effective tumbling time was 5 h,the tumbling speed was 10 r/min and the standing time was 20 min.The cooking loss,hardness and brightness were 10.33%,2478.38 g and 58.98 respectively.It is concluded that the value obtained through parallel verification test highly consistent with the model theory predicts,showed that the response surface method to optimize the bacon tumbling kneading process parameters is reliable.There were no significant differences between liquid smoked bacon and wood smoked bacon in sensory characteristics,overall odor,overall taste,free amino acids,color and microbiological parameters.The volatile flavor compounds of liquid smoked bacon are relatively close to wood smoked bacon,and their main flavor compounds are exactly the same.There were no significant differences between paper smoked bacon and wood smoked bacon in sensory characteristics,overall odor,overall taste,free amino acids.However liquid smoked bacon formed significantly lower levels of external color than wood smoked bacon.The total bacterial count of three bacons were subject to an increase in storage period,followed by a decline in the final days of storage,and the total number of bacteria in paper smoked bacon had always been the highest during the whole storage period.The content of benzopyrene was 1.68?g/kg in wood smoked bacon(under national standard limit),while the benzopyrene contents of paper smoked and liquid smoked bacons were below testing limit.Liquid smoking technology is a very good bacon smoking technology,suitable for modem automated production process.It has the very broad application prospects,can guarantee the product quality at the same time,to solve the environmental and safety problems caused by the wooden fume process.